ALMOND CRISP COOKIES AND CRACKERS

There are at least 12 variations, both sweet and savory, for these little crackers/cookies in my book, “Nourished.” They provide a little crunch for any occasion with almost no carbs. (I had a request for this recipe from the TypeOneGrit FB support group for parents of children with type 1 diabetes. www.facebook.com/groups/660633730675058/)

Almond CrispsHere’s what we’ve been looking for—simple crackers or cookies that taste good, are super-easy, and super-low in carbs. These are substantial enough to use with dips or spreads and the variations are limited only by your imagination.

Preheat oven to 325º F. Place a piece of parchment paper on a baking sheet. You will also need something for pressing the crisps, like a flat meat pounder or a measuring cup with a flat bottom, and some plastic wrap.

Whisk egg white until blended. Add remaining ingredients and mix well. Form dough into 48 small balls. They should be about ½-inch across. Place balls about 3 inches apart (to make room for tool used to press crisps) on parchment lined pans. Cover with a sheet of plastic wrap and flatten balls into thin circles, roughly 2 inches across, with a flat implement. Carefully remove plastic. Place in preheated oven and bake for about 10 to 12 minutes or until golden brown and crisp. Repeat with remaining balls. Store in an airtight container.

Judy–Made these this morning and they turned out great. Do you just dip and form the ball with a spoon, or do you use a cookie dough scoop? If so, what size? As the dough is very sticky, just trying to figure out the easiest way to do this with my next batch! Thanks for the recipe!

Okay. Good instructions. I made my first batch with too much dough per cracker, so I will make the dough balls smaller next time. However, even making them a bit too thick, they still turned out great. Probably not as crispy/crunchy as they should have been. Tried them with chicken liver pâte, which is thick, and the crackers held up well. Thank you for the recipe!

Yes, L wells, the egg white is the only liquid. And you don't need to grease the pan if you use parchment paper. The paper makes them easy to remove without breaking. Pick up the paper and they will pop right off.

I would like to try these but I am confused as my measuring cup states that one cup is 8 oz…so I am seeing a conflict…can you clear this up for me? Are we talking like a 4 oz tea cup instead of a measuring cup?

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